When anybody talks about corn, I’m all ears. Just given me corn, butter, salt and pepper and I can eat that for all my meals, but make sure there is lots of butter. I’m always on the lookout to have corn in a newer, more interesting way. So when I saw a mint corn recipe on The Wednesday Chef, it is anybody’s guess that I’d “Star” it in my feed reader.
While I still do not enjoy traveling by train to work, I’ve begun to focus on the silver lining. The good part about traveling by train is that there are some girls that will hop on to sell some extremely fragrant and fresh, local produce. So fresh, that you can smell the gorgeous mint at the other end of the train compartment! Plus along with this, you can catch some recipes and tips on mint usage being exchanged amongst the women, and if you’re a part of the click (knowing Marathi is mandatory for this), you can get your hands on the finished chuntey or minty chicken or mint and potato salad on the same train the next day. Funky setup.
As soon as I got my hands on a huge bunch of mint, I put aside a bowlful of it just for the minty corn recipe I’ve had at the back of my mind. I’ve never caramelised corn before, so this was a first for me. While it cooked, I loved to hear the corn popped and the whole kitchen smelled of buttery goodness. Try it, you’re going to love it. And if like me, you believe that mint and lemon is a match made in heaven, then add some lemon zest to the corn. It will smell spectacular.
Also, I added a teaspoon of sugar to the corn when it was cooking. I’m not sure where, but I read many years ago that adding sugar to corn brings out its natural sweetness. I’m yet to figure whether it’s actually true or an old wives’ tale. Have you heard of something like this?
Caramelised Corn with Fresh Mint
Serves: 3
Adapted from: The Wednesday Chef
15 oz fresh corn (you can use frozen as well)
2 tbsp butter
1 tsp sugar
6 tbsp fresh mint, chopped
Salt
- Cut the corn off the cob from 3-4 corn ears.You can use a knife or get yourself one of these funky things if you can get your hands on them.
- Wash, dry and chop up the mint leaves. 6 tablespoons looks like a lot, but it’s going to wilt with the steam from the corn.
- In a wide skillet, melt the butter over high heat. Add the corn and sprinkle the sugar over it and cook, stirring often, until golden and browned (kernels may begin to pop), about 10 minutes. Stir in the mint and sprinkle with salt. Make sure you add the mint right at the end – you don’t want it to cook with the mint, but simply infuse the fragrance from the leaves into the corn when it’s warm. Transfer to a serving bowl and serve while hot.